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Slow Cooker/Instant Pot Corned Beef Hash Breakfast Scramble (Low-Carb, Paleo, Whole30)


  • Author: Shannon Epstein
  • Prep Time: 10 mins
  • Cook Time: 3 hours
  • Total Time: 3 hours 10 mins
  • Yield: 4 servings 1x

Ingredients

Scale
  • 6 large eggs
  • 1/2 cup milk of your choice
  • 1 cup cooked corned beef, chopped or shredded
  • 1/2 pound potatoes, diced (fresh or frozen)
  • 1/4 cup bell pepper, diced
  • 1/4 cup onion, diced
  • 1/2 teaspoon salt (or more)
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder

Instructions

Slow Cooker

  1. In a medium-size bowl, whisk together eggs, salt, pepper, garlic powder, and milk. Stir in corned beef, onion, and bell pepper. Whisk until well combined.
  2. Spray the slow cooker generously with cooking spray. Pour the egg mixture into the slow cooker.
  3. Cook HIGH 2-3 hours or LOW 4-6.
  4. Using a fork, fluff up or ‘scramble’ the food directly in the slow cooker.

Instant Pot

  1. Turn on the pressure cooker and select sauté. Once hot add oil to the pot. Add the onion and bell pepper to the pot and cook 3-5 minutes or until the veggies are soft. Turn off the pressure cooker.
  2. In a medium-size bowl, whisk together eggs, salt, pepper, garlic powder, and milk. Stir in corned beef, onion, and bell pepper. Whisk until well combined.
  3. Generously spray a 7-inch oven-safe pan with cooking spray. Pour in the egg mixture.
  4. Place a trivet into your Instant Pot and add 1 cup of water. Place oven-safe pan into the Instant Pot.
  5. Close and seal vent. Select manual setting and cook 25 minutes. When done, natural release pressure 10 minutes, then quick release remaining pressure.
  6. Using a fork, fluff up or ‘scramble’ the food directly in the pan.